CTW - Kabuli Palao

Too few ratings

“This is the first recipe on my alphabetical journey through every country in the world. I was a big fan of this recipe and the contrasting textures of the crunchy almonds, pillowy rice, and juicy raisins is astounding. I’ve never made Afghan food before this, but I surely will again. Instagram: @crosstheworldcooking”

Difficulty

Medium 👍
45
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 lbs lamb shoulder steaks
2 cups basmati rice
1 pinch saffron
3½ cups lamb stock (beef stock can substitute)
large onion
large carrot
2 cloves garlic
2 tbsp ghee
⅔ cup slivered almonds
¼ cup golden raisins
1 tbsp ghee
1 tsp ground cumin
1 tsp garam masala
1 tsp curry powder
¾ tsp pepper
½ tsp ground cardamom
½ tsp ground cloves
¼ tsp ground cinnamon

Utensils

  • 2 cast iron pans
  • immersion circulator (sous vide)
  • wooden spoon
  • 2 pots (large, with lid)
  • ovenproof pot (large)
  • sauté pan
  • oven
  • Step 1/9

    • 1 tsp ground cumin
    • 1 tsp garam masala
    • 1 tsp curry powder
    • ¾ tsp pepper
    • ½ tsp ground cardamom
    • ½ tsp ground cloves
    • ¼ tsp ground cinnamon

    Combine spices together and mix to incorporate. Set aside.

  • Step 2/9

    • 2 lbs lamb shoulder steaks

    Ensuring your lamb steaks are room temperature, salt and sprinkle with spice mixture to coat. Do not use all of your spice mixture, you should have about 1-2 tsp left.

  • Step 3/9

    • cast iron pan
    • immersion circulator (sous vide)

    Once lamb is coated, sear on high heat in a cast iron pan with a little oil for 20s each side. Then place lamb shoulder steaks in a sous vide bag, sealing, and allowing to cook in a water bath set to 135F for the rest of the cooking process.

  • Step 4/9

    • 1 pinch saffron
    • 3½ cups lamb stock (beef stock can substitute)
    • wooden spoon
    • pot (large, with lid)

    Add stock to still hot cast iron pan, and scrape bottom of pan with wooden spoon, releasing the fond. (30s) Pour liquid into pot for cooking rice, add saffron, and bring to a boil.

  • Step 5/9

    • large onion
    • large carrot
    • 2 cloves garlic
    • 2 tbsp ghee
    • ovenproof pot (large)

    Dice onion and garlic, and add to a different pot over medium high heat with melted ghee. Salt and allow to sweat for 3-4 minutes before adding remaining spice mixture and carrots (peeled and julienned).

  • Step 6/9

    • ⅔ cup slivered almonds
    • ¼ cup golden raisins
    • 1 tbsp ghee
    • sauté pan

    In a small pan, briefly toast the almonds in melted ghee over medium heat, tossing often to ensure they do not burn. After 1-2 minutes add raisins and allow to plump up. Once raisins appear plump, add the entire pan to pot with onions and carrots. Stir. Keep warm on low- medium low. Add 1/2c stock if mixture appears to be burning or getting dry.

  • Step 7/9

    • 2 cups basmati rice
    • pot (large, with lid)

    Preheat oven to 400F. Once saffron-infused stock is boiling, add rice. Immediately cover and drop the heat to low, keeping rice on a gentle simmer for ~15 minutes or until there is no more liquid and rice is cooked.

  • Step 8/9

    • oven

    Once rice is finished add to pot with onions, and stir to incorporate. Make sure that all the ingredients are dispersed evenly throughout the mixture. Put in oven with the lid on at 400F for ~5-10 minutes, or until rice is just slightly crisp around the edges.

  • Step 9/9

    • cast iron pan

    Finally, remove your lamb from the water bath, and re-sear it briefly in the same cast iron pan, adding the cooking juices from the bag to the rice. Allow lamb to rest 2-3 minutes before slicing thinly and serving over a bed of the rice.